Ingrédients
Donne 4 portions
- 400g tofu mou/soyeux, froid
- 1 oignon vert
- 0.5 c. thé gingembre râpé
- (optionnel) 4 feuilles de shiso
- (optionnel, ingrédient non vegan) 2 c. Table katsuobushi (flocons de bonite séchée)
- sauce soya
- ou ponzu
- ou mentsuyu - généralement fait avec du katsuobushi, qui n’est pas vegan
Autres idées de décorations:
- tomates cerise
- shirasu (bébés anchois - pas vegan)
- juliennes de feuilles de shiso
- maïs en grain
- tranches minces de concombre
- wakame
- viande de crabe (pas vegan)
- wasabi
- flocons de saumon (pas vegan)
- furikake (assaisonnement à riz - souvent pas vegan)
Notes
- les restants peuvent être conservés au frigo pendant un jour seulement
Instructions
Préparation:
- Drain 397 g soft/silken tofu (kinugoshi dofu) for 10 minutes by wrapping a paper towel around it. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile.
- Meanwhile, prepare the toppings. First, thinly slice 1 green onion/scallion.
- Peel the ginger skin, grate the ginger (I use a ceramic grater), and measure 0.5 tsp ginger (with the juice).
- Once the excess liquid is drained, cut the tofu into 4 pieces.
- Put a shiso leaf on each serving dish and gently place one piece of tofu on top of each leaf. Top the tofu with green onions and grated ginger. Chill the tofu until right before serving.
- Before you bring it to the table, quickly check the dish. If you see that the tofu has released more liquid, gently tilt the plate and discard the water. Divide 2 Tbsp katsuobushi (dried bonito flakes) among the cut tofu pieces. At the table, drizzle with soy sauce or another sauce of your choice right before you enjoy.